Quinoa Pilaf

Total Time
45 min
15 min
25 min
A Passover recipe that’ll add wonderful variety to your typical starchy side dishes. Try it with chopped dates and pecans, too.


vegetable oil

1 tsp

uncooked shallot(s)

2 small, minced

garlic clove(s)

1 medium clove(s), minced

uncooked quinoa

1½ cup(s), rinsed (unless pre-rinsed purchased)*


½ cup(s), chopped

ground cinnamon

½ tsp

table salt

½ tsp

black pepper

¼ tsp

canned chicken broth

3 cup(s)

salted dry-roasted pistachio nuts

cup(s), coarsely chopped


2 Tbsp, fresh, chopped, or more to taste


  1. Heat oil in large nonstick skillet over medium heat. Add shallot and garlic; cook, stirring occasionally, until shallot is transparent, about 3 to 4 minutes.
  2. Add quinoa; toast for 1 minute.
  3. Stir in raisins, cinnamon, salt and pepper.
  4. Pour in broth; bring to a boil over high heat. Reduce heat to low; cover and simmer until quinoa bursts its skin, is tender and liquid is absorbed, about 20 minutes.
  5. Set quinoa aside, covered, for 5 minutes. Remove cover and fluff quinoa mixture with a fork. Repeat several times as quinoa becomes lighter as it cools. Just before serving, sprinkle with pistachios and cilantro. Yields about 1/2 cup per serving.


*To rinse quinoa, place quinoa in a fine-mesh sieve. Place under cold running water until the water runs clear; drain well.

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